| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Ckright2 |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
T |
Roasted garlic |
| 2 |
T |
Fresh lemon juice |
| 1/2 |
c |
Olive oil, to 3/4 cup |
| 1 |
T |
Drained capers |
|
|
Kosher salt |
|
|
Freshly black ground pepper |
INSTRUCTIONS
In a blender or food processor, combine the egg, garlic and lemon
juice. Blend. With the motor running, slowly add the olive oil to form
an emulsion. Do not overbeat. The sauce should be thick but not stiff.
Transfer to a bowl or storage container. Stir in the capers and season
to taste with salt and pepper. Store, covered and refrigerated, for up
to 3 days. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD
NETWORK - (Show # CR-9628 broadcast 07-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John
Ash Converted by MM_Buster v2.0l.
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